Boxty is a beloved traditional Irish dish often described by the old rhyme, “Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man.” These hearty potato pancakes combine creamy mashed potatoes with raw grated potatoes, creating a texture that’s crisp on the outside and tender inside—something between a pancake and hash browns. Versatile and comforting, boxty can be served at breakfast with eggs, as a side dish with sausages and sautéed greens, or simply enjoyed with a pat of butter. This recipe captures the rustic charm of Irish cooking.
INGREDIENTS:
For the Boxty:
1 1/2 cups mashed potatoes (see recipe below)
1 cup grated russet potato, squeezed dry to remove excess moisture
1 large egg
1 large egg yolk
1/4 cup milk
1/2 cup all-purpose flour
2 teaspoons salt
1 teaspoon baking powder
1/2 teaspoon freshly ground black pepper
1/4 cup scallions, thinly sliced
1/4 cup unsalted butter, plus more for serving
For the Mashed Potatoes:
2 pounds russet potatoes, peeled and cut into 1-inch cubes
Salt and pepper
1 cup milk or buttermilk
4 tablespoons unsalted butter
METHOD:
Make the Mashed Potatoes
Place the peeled potato cubes in a large saucepan and cover with cold water. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a steady simmer. Cover and cook until the potatoes are fork-tender, about 12–15 minutes.
Meanwhile, heat the milk (or buttermilk) and butter together in a small saucepan until the butter melts.
Drain the cooked potatoes well, then return them to the pot or a large bowl. Mash until smooth, gradually adding the warm milk mixture. Season with salt and pepper. Set aside to cool slightly before using in the boxty batter.
Prepare the Boxty Batter
In a large bowl, combine the mashed potatoes and grated raw potato. Mix well.
In a separate bowl, whisk together the egg, egg yolk, and milk. Add the flour, salt, baking powder, and pepper, whisking until smooth.
Stir the scallions into the wet mixture, then add it to the potato mixture. Mix until fully combined into a thick batter.
Cook the Boxty
Heat 2 tablespoons butter in a large heavy-bottomed skillet over medium heat until melted and foamy.
Drop spoonfuls of batter into the skillet and gently flatten into 2–3 inch pancakes.
Cook for about 4 minutes per side, or until golden brown and crisp, adjusting the heat if needed to prevent burning.
Transfer finished pancakes to a warm plate and cover lightly to keep warm. Repeat with the remaining batter, adding more butter to the pan as needed.
Serve
Serve boxty hot with butter, or pair with traditional sides such as sausages, sautéed cabbage, or Swiss chard for a hearty Irish meal.
